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Monday, February 18, 2013

Eggplants in Different Versions....Healthy and Delicious!!

Eggplant with Quinoa, Bell peppers, and Asiago cheese

Eggplants Rolls with Feta and Tomato Sauce

La Bohemienne

Ajvar

Eggplants is one of the vegetables that I really like. It is versatile, silky, tasty, combines with different flavors and spices, and it is very healthy!!..... Here you have a selection of the eggplant dishes that I like the best:

Eggplant with Quinoa, Bell peppers, and Asiago cheeseNo quantities. It will depend on how many people.1 small/bay eggplant per personCooked quinoaBell peppers in small cubesGarlicOreganoSaltPepperOlive oilAsiago cheese (or the one that you prefer)Wash and cut the eggplants in transversal slices. Rubber it with salt, and leave it for 30 minutes. Wash and dry them. Brush it with olive oil, and cook them on a pan or a broiler. Set aside

Heat olive oil in a pan. add the garlic, and bell peppers. Add the cooked quinoa. Season it with salt, pepper, and oregano.

Make a tower with eggplant/quinoa mix/eggplant/ asiago cheese/eggplant/quinoa mix and so on. Stick a bamboo stick to maintain its balance. Put it at preheated oven at 400F for 5 minutes for the cheese to barely melt.

Wash the eggplants, and sliced them very fine. Rubber it with salt, and leave it for 30 minutes. Wash and dry them. Brush it with olive oil, and cook them on a pan or a broiler. Set aside

Mix the mozzarella with the feta cheese. Add the garlic, pepper, and oregano. Add olive oil if needed.
Place a piece of this mix at one of the ends of the eggplant, and roll it. Repeat the process.
Place your tomato sauce on a pan or a oven proof dish. Distribute the eggplant rolls. If you use the pan, heat it at medium high heat until the sauce is boiling. Simmer it for 5 minutes at low heat. Let it cool. You can do the same process in the oven, but it will take longer.

La Bohemienne

This is a very old dish from Provence. As you may think, there are many variations. Here is the version that I know:

3 eggplants (in cubes)

1 can of tomato puree

2 bay leaf

2 garlics (chopped)

1 onion (chopped)

Basil (chopped)

1 tablespoon of Capers

Olive oil

Salt, pepper

Add salt to the eggplants. Leave it for 30 minutes. Wash and dry them. In a pot, sautee the eggplants until tender (5-8 minutes). Set aside.

In the same pot, sautee the onion and garlic until they are translucent. Add the tomato puree, bay leaf, garlic, salt and pepper. Let it simmer for 5 minutes at low/medium heat. Add the eggplants, capers, and basil. Let it cook for another 5 minutes. Serve it warm....with just bread is delicious!!....

Wash the eggplants, onion and bell peppers. Roast them at 400F for 25 minutes (or until they are cooked and tender). Remove them and let it cool.
Peel the eggplants, and remove the seeds. Chop them and set aside. Peel the bell pepper, and remove the seeds. Keep the juice. Chop them and set aside.
In a pan, heat olive oil and fry the garlics until golden. Add the bell peppers with their juice. Add the white vinegar. Season it with salt and pepper. Add the eggplants, and serve it warm. Delicious with a piece of bread.....ENJOY!!